Tag: Gluten Free

Sweet & Sour Seitan Chick’n
April 8, 2024

Sweet & Sour Seitan Chick’n

Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal! Ingredients Serves: 4-6 Time: 45 minutes Sweet & Sour Seitan Chick’n Sweet & Sour Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Cauliflower & Seitan Curry
March 26, 2024

Cauliflower & Seitan Curry

Cauliflower & Seitan Curry with chickpeas, carrot, onion, and tomatoes. This dish is rich in flavor, nutrients, and protein. You may substitute the seitan for beef or chicken. Ingredients Serves: 4-6 Time: 45 minutes Cauliflower & Seitan Curry Nutrition Information Nutrition Disclaimer More Deliciousness If …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Roasted Beets & Polenta
March 20, 2024

Roasted Beets & Polenta

Roasted Beets & Polenta with sautéed beet greens is a simple but delicious recipe that is filled with nutrients. This southern-inspired recipe makes for an easy platter. You can add some additional protein by serving with roasted chicken or tempeh.

Ingredients

Roasted Beets & Polenta

  • 4 large red beets, peeled & chopped
  • 1/2 yellow onion, peeled & chopped
  • 3-4 large carrots, chopped
  • 1 large zucchini, chopped
  • 4 cups water
  • 1 cup polenta
  • Salt & black pepper to taste
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1 Tbs olive oil + extra
  • 2-3 cups beet greens
  • Lemon juice

Directions

  1. Preheat the oven to 400ºF
  2. Prepare your vegetables and toss them into a mixing bowl.
  3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
  4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
  5. During the last 20 minutes of roasting, prepare the polenta by bringing the water to a boil in a medium saucepan. Once boiling, add the polenta, reduce heat to low, and simmer for 8-10 minutes, stirring frequently. Add more water if needed if the polenta is too thick.
  6. After the polenta is cooked, quickly sauté the beet greens in olive oil in a small skillet, add a splash of lemon juice, and dash salt and pepper until wilted.
  7. Serve the roasted veggies with the polenta and greens, and enjoy!

Nutrition Information

Nutrition Disclaimer

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
24 Spring Recipes for 2024
March 11, 2024

24 Spring Recipes for 2024

Spring is the perfect time of year to kick off new, healthy habits. Especially with farmer’s markets returning for the warmer seasons, it’s a good time to try and get into seasonal eating and experimenting with ingredients. Check out these 24 Spring Recipes for 2024 …

All Recipes, Appetizer, Baking, Beverage, Cooking Tips, Dessert, Dip, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Urad Dal
March 7, 2024

Urad Dal

Urad Dal, also known as black gram, is a bean grown in South Asia. Its buttery-rich flavor makes for a delicious addition to a meal.  Urad dal is rich in antioxidants which can be beneficial for the heart, liver and kidneys. The initial prep for …

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Brown Rice & Root Veggie Grain Bowl
March 5, 2024

Brown Rice & Root Veggie Grain Bowl

Brown Rice & Root Veggie Grain Bowl with kale and topped with a simple mustard dressing is nutritious and easy to prepare. Brown rice is high in fiber, magnesium, and nutrients and makes for a complete protein when paired with a bean such as chickpeas.

Ingredients

Serves: 4 Time: 45-50 minutes

Brown Rice & Root Veggie Grain Bowl

  • 1 cup brown rice
  • 2 cups water
  • 1 can chickpeas, drained & rinsed
  • 1/2 large yellow onion, diced
  • 1 medium carrots, diced
  • 1/2 bell pepper, diced
  • 1 large parsnip, thinly sliced
  • 1-2 cups kale, chopped & stems removed
  • 1/2 cup broccoli florets, chopped
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 tsp garlic powder
  • Salt to taste
  • 1 Tbs olive oil
  • 1/2 Tbs tomato paste
  • 1 Tbs Apple cider vinegar

Mustard Dressing

  • 1/2 Tbs dijon mustard
  • 1 tsp olive oil
  • 1 tsp apple cider vinegar
  • Dash of salt and black pepper, or to taste
  • 1/4 tsp garlic powder
  • 1 tsp honey

Directions

  1. Preheat the oven to 350ºF
  2. Prepare your vegetables and add everything except the kale to a mixing bowl.
  3. Mix with the olive oil, tomato paste, apple cider vinegar, and seasoning and sprinkle with a generous pinch of salt and pepper. Stir into the vegetables and place in the oven for 30 minutes.
  4. Meanwhile, prepare your rice according to its package, if using a rice cooker be sure to use the brown rice setting.
  5. In a small mixing bowl, combine the dijon mustard and other dressing ingredients and mix together well.
  6. After about 30-40 minutes, check on your vegetables. If you’d like an extra roasted flavor, increase the temperature to 400ºF and roast for 15 minutes, or keep the oven at 350º and roast for another 15-20 minutes or until veggies are soft and cooked through.
  7. Remove the vegetables from the oven, turn off the oven, and serve the vegetables the rice, kale, and top with mustard dressing.
  8. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

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All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Beefy Jackfruit Stew & Mashed Potatoes
February 29, 2024

Beefy Jackfruit Stew & Mashed Potatoes

Beefy Jackfruit Stew & Mashed Potatoes make for a delicious and hearty plant-based meal. This dish is rich in protein. Jackfruit is a versatile fruit that is often used in plant-based cooking. Jackfruit offers fiber, protein, vitamin C, B vitamins, and potassium. Ingredients Serves: 4-6 …

All Recipes, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chana Dal Hummus
February 19, 2024

Chana Dal Hummus

Chana Dal Hummus, made from split chickpeas, is a delicious, protein-rich dip that is easy to make! Chana Dal is rich in protein, fiber, protein, iron, calcium, and potassium. Chana Dal can be purchased from international markets or at your local grocery store. It can …

All Recipes, Appetizer, Dip, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chana Dal & Curry Roasted Vegetables
February 17, 2024

Chana Dal & Curry Roasted Vegetables

Chana Dal & Curry Roasted Vegetables with basmati rice is a delicious meal that is easy to prepare. We recommend soaking your chana dal in advance and then using the soaked chana dal to cook for additional time to achieve a soft texture.

Ingredients

Serves: 3-4 Time: 45 minutes

Chana Dal & Curry Roasted Vegetables

  • 1 1/2 cup chana dal
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp ginger
  • 1 Tbs curry powder + extra
  • 1/2 Tbs olive oil + extra for roasting
  • 1/2-1 cup water or vegetable broth
  • 8 oz. cherry tomatoes
  • 1/2 yellow onion, chopped
  • 3-4 carrots, chopped
  • 1 medium bell pepper, chopped
  • 1 cup chopped red cabbage
  • Salt & black pepper to taste
  • 1 Tbs curry paste
  • Garlic powder

Directions

  1. Preheat the oven to 400ºF and prepare your carrot and daikon radish.
  2. Toss the onion, tomato, cabbage, bell pepper, and carrot in a bowl with a drizzle of olive oil, a generous dash of curry powder, garlic powder, and ground ginger.
  3. Spread the vegetables out onto a baking sheet and place in the oven. Roast for 20-25 minutes or until lightly roasted.
  4. Meanwhile, prepare your chana dal.
  5. Heat a medium pot set to medium-high heat.
  6. Once hot,add the 1/2 Tbs of olive oil and the chana dal. Stir to for 2-3 minutes.
  7. Next, add in the curry paste, curry powder, ginger, black pepper, and salt.
  8. Stir the chana dal together and bring to a low boil. Once boiling, reduce heat to a simmer, cover and let it sit for 20 minutes while the vegetables roast.
  9. Add the roasted vegetables to the cooked chana dal.
  10. Serve over rice and with optional toppings if desired.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook

All Recipes, Entree, Gluten Free, Plant-Based, Vegan
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by egccstaff
Chocolate Coconut Cream Pudding
February 6, 2024

Chocolate Coconut Cream Pudding

Chocolate Coconut Cream Pudding is a delicious and easy recipe to make for a creamy, rich, and low-sugar dessert! Ingredients Serves: 4-6 Chocolate Coconut Cream Pudding Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing around Hearty …

All Recipes, Dessert, Plant-Based, Vegan
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by egccstaff